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  Grilled Wahoo with Peach-Beet Salsa



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2 beets, boiled or roasted
2 ripe peaches, peeled
1 orange, zested and juiced
1 lemon, zested and juiced
1 Tablespoon onion, minced
1 Tablespoon cubanelle pepper, minced
1 teaspoon jalapeno pepper, minced
1/2 teaspoon salt
1 pound wahoo, or other firm-fleshed fish
1 teaspoon olive oil

Dice beets and peaches into similar sizes. Mix with juices, zests, onion, peppers and salt. May be
refrigerated in a covered, non-metallic bowl up to 48 hours before serving.
Preheat grill to 450 degrees. Rub wahoo with olive oil and season with salt and pepper if desired.
Place wahoo on hot grill—do not move it for five minutes. Flip fish to other side and continue to
cook to desired doneness—remember, it will continue to cook after being removed from heat.
Serve sliced with salsa on the side. Try it on a bed of salad greens for a complete meal.
The cubanelle pepper isn't hot, but you can increase or decrease the heat by adjusting
the amount of jalapeno pepper.

Copyright © 2008 Stefanie Samara Hamblen